Best cheese for an omelet
Gruyère is the omelet cheese. It melts inside the eggs. Cheddar is the sharper choice.
Melt, or crumble on purpose
A pressed cheese should soften in the eggs. A fresh goat cheese can stay in soft pieces. A hard grating cheese is too salty as the only filling.
Gentle heat
The eggs set fast. A semi-soft cheese such as fontina melts before the outside burns.
The cheeses
A poor fit
Questions
- What cheese is best for an omelet?
- Gruyère. Cheddar is sharper. Fontina melts at a lower heat.
- Can you put goat cheese in an omelet?
- Yes. Crumble fresh chèvre in. It does not have to melt.